To Dress a Westphalia Ham

These hams should be soaked for forty hours at least, and the water changed once in twenty-four hours, especially in summer time; when soaked, cleansed, and trimmed, they must be put on in cold water, and merely simmered for an hour, and then taken out of this water, and being placed in a braizing-pan, moistened with sufficient stock to cover them, garnished with carrots, onions, celery, a clove of garlic, twelve cloves, mace, Jamaica pepper, marjoram, thyme, and four bay-leaves. Boil, or rather let the ham simmer, very gently for about-five hours, and when done and cold, trim, glaze, and finish it as directed in the preceding article.

Note.—Bear in mind that it is most essential, in order to give hams a fair chance of perfection, that they must allowed to remain in their own liquor until cold, as by that means they retain all their juices.